Cantonese love salted fish. While many European like their salted fish, they tend to reconstitute theirs before cooking. We like them salty and dry. In the drying/curing process, the fish's flavour changes and becomes a different thing. We don't reconstitute ham so why reconstitute fish? My parents would even buy salted cod to cook dry when good chinese kinds are not available. This is a piece of salted yellow croaker 黃花. Half of the meat is chopped up and mixed into the hand chopped (a little double cleaver action) pork with a little sugar, soy sauce and cornstarch. a little shredded ginger on top and it is steamed with the other half of the fish. It is the old home standby to go with the rice. Used to be a cheap dish but like in Europe, salted fish has really gotten expansive.
The great thing about steamers is you can just stack them up and cook many dishes all at once. Here is have some Japanese eggplants with garlic, salt and chili oil, steamed and then a little soy sauce is added. Easy as can be.
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